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To be able to identify the food you put into it using machine vision. Now, any idea why an oven needs to identify the food you put into it?
by danbruc 11y ago
To be able to identify the food you put into it using machine vision. Now, any idea why an oven needs to identify the food you put into it?
- bhartzer 11y agoI don't think any computer out there can properly identify the food that I attempt to cook...
- pdabbadabba 11y agoPerhaps not. But it definitely can't without a camera.
- athenot 11y agoImage recognition with visible spectrum is pretty limited. I can put a egg-based or sugar-based glaze on something and it will turn brown faster, without making the meat cook any faster. What might be more interesting is a gas-phase chromatography which analyses the vapors and deduces the various reactions going on. But that's going to be severely over-kill (and incredibly priced).
- nightski 11y agoWell in the video it used a temperature probe to detect when the meat was done, then it cranked up the heat to brown. So in that scenario your glaze would be just fine. But I am not defending this product. It may find a market but it would not be for me. I have been learning to cook through trial and error and find it fun and rewarding. Not only that, it really doesn't take that much time.
- lifeformed 11y agoSeems like it would be way easier to just have a microphone and simply just tell it what you're making.
- twic 11y agoI'm just going to stuff it full of Soylent and see what it makes of that.